Skip Navigation

Chemical Senses 2005 30(Supplement 1):i256-i257; doi:10.1093/chemse/bjh212
This Article
Right arrow Full Text Freely available
Right arrow FREE Full Text (PDF) Freely available
Right arrow Alert me when this article is cited
Right arrow Alert me if a correction is posted
Services
Right arrow Email this article to a friend
Right arrow Similar articles in this journal
Right arrow Similar articles in PubMed
Right arrow Alert me to new issues of the journal
Right arrow Add to My Personal Archive
Right arrow Download to citation manager
Right arrowRequest Permissions
Right arrow Disclaimer
Google Scholar
Right arrow Articles by Toko, K.
Right arrow Articles by Habara, M.
Right arrow Search for Related Content
PubMed
Right arrow PubMed Citation
Right arrow Articles by Toko, K.
Right arrow Articles by Habara, M.
Social Bookmarking
Add to CiteULike   Add to Connotea   Add to Del.icio.us  
What's this?

Chemical Senses Vol. 30 No. suppl 1 © Oxford University Press 2005; all rights reserved

Taste Sensor

K. Toko1,2 and M. Habara2

1 Graduate School of Information Science and Electrical Engineering, Kyushu University, 6-10-1 Hakozaki, Higashi-ku, Fukuoka, 812-8581, Japan and 2 Graduate School of Systems Life Sciences, Kyushu University, 6-10-1 Hakozaki, Higashi-ku, Fukuoka, 812-8581, Japan

Correspondence to be sent to: Kiyoshi Toko, e-mail: toko@ed.kyushu-u.ac.jp

Key words: biomimetic device, global sensing, lipid/polymer membrane, taste sensor

The first 10% of the full text of this article appears below.


   Introduction
 
We have first developed a taste-sensing system whose transducer is composed of lipid/polymer membranes (Toko, 1998Go, 2000). The output of this system is not the amount of specific taste substances but the taste quality and intensity, because different output electrical patterns are obtained for chemical substances producing different taste qualities such as sourness and bitterness. On the other hand, similar patterns are obtained for chemical substances producing the same taste, such as monosodium glutamate (MSG), disodium inosinate (IMP) and disodium guanylate (GMP), which have an umami taste and NaCl, KCl and KBr for saltiness.

The development of this sensor is based on a concept very different from that of conventional chemical sensors, which selectively detect specific chemical substances such as glucose or urea. However, taste cannot . . . [Full Text of this Article]


   Taste sensor
 

   Pharmaceutical application
 

   Improvement of sensitivity for sweetness
 

Add to CiteULike CiteULike   Add to Connotea Connotea   Add to Del.icio.us Del.icio.us    What's this?